Easy ramen for tired stomachs

Easy ramen for tired stomachs


Around Christmas time you really do just need to enjoy a bit of a treat and the odd overindulgence. Its practically mandatory, what with chocolate, cheese, wine and roast dinners aplenty. However after 2 Christmas dinners at D and my respective parents houses and our usual boxing day mini buffet my stomach was feeling pretty tired of rich food. I needed a break from overindulgent and to eat something a bit less hearty; something at the opposite end of the comfort food scale.

Anyway, this was so easy to make and the good news is *drumroll* I made this just for myself so you can scale it up or down to your heart’s content. Feel free to make any substitutions (like the tuna for another fish), I had to work with what I had in. I suppose this makes this a bit of a store cupboard recipe.

To make this you will need (per person):

250ml vegetable or chicken stock

Ginger root

Soy sauce

A spring onion

1 handful frozen peas

1 brick frozen spinach

2 forkfuls canned tuna

1 egg

1 bundle noodles – I used sweet potato and buckwheat

Boil your egg for 7 minutes – so that it is cooked but still slightly soft inside. While the egg is boiling heat your stock, grate in some ginger and add a dash of soy sauce. Add your frozen vegetables and stir to loosen out the frozen spinach. After about 4 minutes add the noodles to this as well as the spring onions. If your egg has cooked rinse it a few times with cold water to prevent a grey ring forming and set aside. Once the noodles have cooked, stir in your tuna so that it disintegrates into the mixture. Serve your soup out. Remove the shell from your egg and half it. Top your soup with the egg and serve.

I can assure you, your stomach will feel a bit happier once you’ve finished eating this.


Baked eggs with spinach and chorizo

Baked eggs with spinach and chorizo


I’m all for winter warmer type recipes but I dont believe they always have to be overly stodgy. There’s something wonderful and cosy about baked eggs and they’re certainly very popular in this household! We tend to have these for our tea (dinner if you’re fancy) but they also work as a breakfast or a brunch (if you’re instagram fabulous).

Anyway, there’s not much more to say except using the oil the chorizo gives off when heated and using low fat cheese makes this a healthy and delicious recipe. I don’t actually think you can even tell it is particularly healthy.

Anyway to make enough baked eggs to serve 2 you will need:

4 eggs

1 tin chopped tomatoes (or 1/2 a large jar of passata)

1 small onion

1 clove garlic

Approx 50g cooking chorizo

Approx 100g frozen spinach

A handful of low fat cheddar cheese

Salt and pepper

Preheat your oven to about 200°C. Peel and slice your onion, crush your garlic and dice your chorizo. Fry this with no oil in a non stick pan over a medium heat. Your chorizo will release oil which you can cook your onion and garlic. Once the onion and garlic have softened add your spinach and tomato. Cook for a further 10-15 minutes until the spinach has cooked. Season with the salt and pepper.


Add the tomato sauce to a heavy ovenproof dish. Make indentations in the sauce and crack the eggs into these indentations. Top with cheese. Cook for about 10 minutes or until the eggs have set.

To serve eat with crusty bread.

Mini Frittatas

Mini Frittatas

It is often said that necessity is the mother of invention and lately this has been true of my weeknight cooking. Being busy at work means I’m constantly on my feet in the lab which means I’m coming home more tired than usual. Its easy under these circumstances to shove something in the oven (or even give into the temptations of the excellent chip shop down the street). However, there is something stopping this becoming a nightly occurrence and that is that I am stubborn. I don’t want to get out of the routine of cooking something decent and healthy after work and the satisfaction that gives me. Fortunately, that’s where the wonders of the internet come in, I saw these a couple of times online and decided to give my own version a whirl.

To make Mini Frittatas I used

A muffin tray (if you have a silicone one you don’t need to line it, otherwise use cake cases to stop the egg sticking)

Eggs (1 per every 2 muffin sections)

Splash of milk


Cherry tomatoes (1 per muffin section, halved)

A handful spinach

Sundried tomatoes, cut into small pieces

Feta cheese

Salt and pepper

(These are so flexible though so feel free to mix and match the ingredients)

Preheat the oven to 200°C. Place the spinach at the base of the muffin tray then split the bacon, cherry tomatoes and sundried tomatoes between your desired number of muffin sections crumbling over your cheese last.

DSC_0094DSC_0096Beat together the eggs and milk and split between the muffin cases. Top with salt and pepper. Bake the eggs for 20 minutes or until the eggs are cooked through.

DSC_0097DSC_0098DSC_0100I served mine with sweet potato fries and more salad. I made extra as the leftovers can be eaten cold for breakfast or lunch.


Tuna steak Nicoise style salad

So I think I have already professed my love of a decent tuna steak? Well I was feeling pretty fancy the other day and decided to make a Nicoise style salad with tuna steak and hard boiled egg. As a bit of a background information on me and my family; Monday night is the night when my family used to have salad for tea and one of the staples over the years was Salade Nicoise. My parents have always been Francophiles. For some reason I have never really bothered making it for myself but I really fancied a fresh and light salad. There have been some adjustments in this recipe; for instance my parents make a proper dressing and I just used olive oil and Balsamic vinegar.

I don’t actually know what the true recipe for a Salade Nicoise but I used:

1 Tuna steak

1 egg


1/3 a small cucumber

1/2 a red pepper

A large handful of tomatoes on the vine


A drizzle of olive oil

A drizzle of balsamic vinegar


Stuff I didn’t add but would be nice: spring onions or red onions, boiled new potatoes.

(Serves 1)


Put your eggs onto boil (this can be done well in advance if you want them cold). Steam or boil your asparagus. Layer your lettuce leaves on the bottom of your plate or bowl.

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This is what rabbits much dream about..

Chop your tomato, pepper, and cucumber into bite sized pieces and arrange on top of the lettuce alongside the asparagus.

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As you can see it’s taking shape

Drizzle with the oil and balsamic vinegar. Now I know a few vinegar haters so I’d suggest skipping this part if you;re one of them.

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Top with the olives.

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Its a fairly substantial salad now…

Grill the tuna for a couple of minutes. Then slice and top the salad with the tuna and the hard boiled egg.

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Bon appetit!

Salad is pretty amazing as you feel like you’ve eaten loads but the calorie content can be pretty low.

When is an omelette a frittata?

This is a question I was pondering all day prior to cooking this dish. I didn’t get a definitive answer on this one. My boyfriend (J) said it was the presence of potatoes, a work friend said it was the egg to ingredient ratio and the chef boyfriend of my housemate said that frittata was served at room temperature while omelette was hot.

Either way I was pretty pleased with how this turned out and it kept my boyfriend and I going for my tea, a pre night out snack and lunch the following day. This dish is really versatile. You can serve it with salad, boiled potatoes, buttery toast, whatever.

To make my egg creation I used:

5 eggs

A splash of water

Some milk (I actually used hazelnut milk for this)

A pepper

A courgette

2 shallots

A clove of garlic

A large handful of mushrooms

Goats cheese

Some oil

Salt and pepper

(Also you’ll need a an old plate)

Now in this recipe even though there is a fair bit of waiting around its important to prepare everything beforehand so you don’t flap about burning ingredients while chopping a courgette. Half and chop the shallots into half circles, peel and crush the garlic, slice the courgette, peppers and mushrooms. Whisk the eggs with a splash of water, a pinch of salt and pepper.

Know your onions

Heat the oil in a large frying pan, add the onion and garlic on a medium heat until they are golden brown and soft. Add the rest of the vegetables and fry for a few minutes until they look partially cooked and the mushrooms have reduced in size.

Pour over the egg mixture and let the eggs cook for a couple of minutes. Add blobs of goats cheese as you want through the omelette (or you could add another type of cheese, cooked bacon, ham or chicken). Leave the egg mix at this point unless you love scrambled egg with vegetable bits in it. When the egg is mostly cooked you will need to flip the omelette.

Now you’ll need the sturdy old plate (not your best china!). Take the frying pan off the heat. Slide the omelette/frittata onto the plate. Put the frying pan on top of the plate so that it makes a lid. Hold onto the pan and the plate tightly and turn the pan/plate upside down so that the pan is on the bottom and plate is on the top. This is a trick I learned from my Dad about how to flip a large omelette/fritatta with no mess.

Cook for a few minutes (but considerably less time than the omelette has already been cooking. Slide back into the plate and enjoy hot, cold or at room temperature.


I suppose it doesn’t really matter what I call it, as long as I don’t want to open a restaurant serving only eggs.